Reporter Shi Wenjing
Recently, a food documentary focused on Lu Xun, Su Shi, Cao Xueqin, and Bai Juyi, which made the audience discover that these four literary people were originally gourmets. This documentary is the documentary channel's new film "Fresh History".
"For a while, I have repeatedly recalled the vegetables and fruits I ate in my hometown as a child: diamond horns, Luohan beans, zibai, and melons, all of which were extremely delicious and delicious, and they were all demagogies that made me homesick." Lu Xun wrote this in the small quotation of "Chao Hua Xi Shi".
This collection of essays documenting his life as a teenager revisits many of his childhood memories and mentions many memorable teenage foods. This taste is like a kind of magical magic, dotted with Lu Xun's life, but also makes our hearts yearn for more than a hundred years later.
The folk snack fennel bean in "Kong Yiji", in addition to being economical, why is it unforgettable?
Cao Xueqin, the author of "Dream of the Red Chamber", one of the four famous works, can be said to have grown up in brocade and jade food when he was young, and after moving back to Beijing with his family, what memorable hutongs did he eat in his childhood memories? Do you want to hear about the "aristocratic exclusives" mentioned in this tome, such as melon oil muffins and sugar steamed puff pastry?
Not only Lu Xun, but also the Tang Dynasty poet Bai Juyi, could not stop the delicious taste of the lake. When he was 54 years old, he invited himself to Suzhou, what local food did he taste?
These answers can all be found in The History of Fresh Life. "Fresh History" focuses on four people who are very famous in the long river of history, including Bai Juyi, Su Shi, Cao Xueqin, and Lu Xun, interpreting the story between culture and food from their perspectives, and taking a look at the most vivid and grounded side of history. This interesting documentary shows the wonderful interaction between characters and food, interprets the local food culture and the master's concept of food in reality, and also reveals some interesting aspects of the four literary masters through the interesting channel of "eating".
For example, "Lu Xun: The Warrior Who Dared to Eat Crabs" not only records Lu Xun's favorite drunken shrimp and other delicacies, but also shows that Lu Xun is a gourmet who is keen on "exploring the shop", and during his stay in Beijing alone, there are more than 60 restaurants written by Lu Xun in his diary.
In addition, because I like to eat sweets, eat persimmon frosted sugar cubes, or Sachima, I see a dentist 75 times in 23 years, and after seeing a dentist, I will buy sweets to reward myself.
How much does Lu Xun really love to eat? Just read his article: "The toothache has only gotten better for a week, and the stomach pain has started again." In the golden autumn, the crab is full of cream and fat, that is, it hurts to the stomach, and it will not fade my enthusiasm for hairy crabs, if you don't eat it now, such a good crab, and then eat it until next year. Large crabs are cooked in water or steamed in separate water, and eaten with minced ginger with vinegar and sugar as spices, while smaller crabs are boiled into noodle crabs and crabs with oil sauce as a side dish. ”
This documentary presents a different literary audience under the "filter" of food, which is interesting, playful and fresh.